How to make Brioche with TV Chef Julien from Saveurs Dartmouth U.K.

How to make Brioche with TV Chef Julien from Saveurs Dartmouth U.K. Music from TVclip called "Humidity"Please Subscribe to my Channel thank you.+For more videos check my website!videotechmedia.co.ukTel Mobile 07956141090Home 01803834216

Thanks Julien for sharing this I went to a French Cutlery College and then off to a Danish chef made all sorts of things, But just made my first Brioche so I figured I would look for a French Chef this time glad I found you ,

For that recipe i can recommend adding 200~250 ml of whole milk. It will make your bread softer and moister, allowing to get more color on it or bake longer as pastry! Work the milk in when starting the machine and adding the butter it will be much easier for the machine as well. You will love it. It will become a bit more sticky than you are used too, but do NOT add more flour. Wet your hands if you must. It will be the best Brioche you have done in your life. Try it*

I have tried this recipe once and I have noticed that five eggs (weighed 260 grams) are not enough so I had to add an extra egg (310 grams) and things were much better. I would like you to confirm if we need 250 or 300 grams. I have a KA Artisan (not the heavy duty one you have there) and the first kneading (before addition of butter) was very, very hard (even after the sixth egge was added). Full integration of butter was so long that it took me more than 90 minutes to complete ir (kneading and resting process). Final result was very good. Thanks

He's using fresh bakers yeast.u can substitute fresh yeast with active dry yeast or with instant yeast.Active dry can be used at 50% of the weight of fresh yeast: so here that would be 12.5 grams or 4.5 tspInstant dry can be used at 40% of the weight of fresh yeast: so here that would be 10 grams or 3.5 tspAbout instant dry yeastIf you are using instant yeast and the dough proves to fast, you can lower the amount of yeast to 33% of the fresh yeast weight. In industrial bakeries we use 33% but we have a perfect environment(moisture, temperature,...) to let dough prove so it's recommended to use a bit more instant yeast when baking at home.

Oh, I understand what you mean when you say you'd rather make the dough with a mixer. I made it by hand before and in the tropics! Total madness and what a mess it was!! Almost died! Great that you use Valrhona...great chocolate!